For the Cinnamon Rolls:
For the Icing:
Preheat the oven to 400°.
Cinnamon Rolls: Add the milk, 1 tablespoon of sugar and yeast to the bowl of a standing mixer and let sit for 5 minutes or until it begins to foam.
Next transfer to the bowl to a standing mixer with the hook attachment and add in the flour and remaining sugar and mix on high until combined.
Add in 1 egg at a time while mixing and then the melted butter and knead on high speed for 5 minutes.
Transfer the dough to a bowl, cover with plastic and let rise for 1 hour.
Roll out the dough on a clean surface dusted with flour and then evenly spread on the butter chunks, cinnamon, brown sugar and cinnamon and roll it up.
Slice 3” to 3” slices and place them in a 13”x9” casserole pan, cover with plastic and let rise for 45 minutes.
Bake the cinnamon rolls at 400° for 25 minutes.
Icing: While the rolls are baking add the cream cheese and butter to a standing mixer with the paddle attachment and whip until light and fluffy. Add in the powdered sugar on low speed until mixed in and finish by mixing in the heavy cream.
Add the icing evenly over the cinnamon rolls just as soon as they come out of the oven. Serve hot!